Grilled Shrimp Coated with Garlic and Herbs

Chef's notes

This is a variation of a dish common in coastal regions up and down Italy’s Adriatic Sea coast. They just might be the perfect appetizer. Shrimp is coated with a mixture of only 4 ingredients then threaded on skewers. They are assembled well ahead and refrigerated until ready to quick grill. Most impressive is their taste, incredible.

Although plain breadcrumbs seem to be favored in Italy with this dish, I prefer the added taste from seasoned bread crumbs. If using plain, lightly salt coating.

Grilling skewers are best for maximizing flavors but coated shrimp can be oven broiled on a tray without skewers. Either way, try not to overcook.

Bottom are the coated shrimp skewers. Top, cooked shrimp piled high.

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Ingredients

1 ½ pounds large shrimp (31-35 per pound)
1/3^rd cup olive oil
1 teaspoon finely chopped garlic
¾ cup seasoned bread crumbs
2 tablespoons chopped parsley
Skewers
Lemon wedges

Instructions

Remove shells from the shrimp including tails; devein, rinse and thoroughly dry.
Stir olive oil and garlic in oversized bowl large enough to hold all ingredients. Mix bread crumbs and parsley with the olive oil and garlic. Mixture should be moist.
Coat the shrimp by tossing. Thread the shrimp onto skewers. Try not to overcrowd. Line them side by side on a sheet of plastic wrap or wax paper. When finished, sprinkle leftover breadcrumb mixture over the skewers and lightly press onto the shrimp equally on both sides. Seal the skewers in plastic wrap and refrigerate at least a few hours or overnight.
Pre-heat the grill or broiler. Medium char the first side, about 2 to 3 minutes pending heat intensity. Flip over and cook until the shrimp is just cooked through, no longer translucent.
Carefully removing shrimp from the skewers. Serve with lemon wedges.
Notes: Although bamboo skewers are shown in the picture above, best using metal skewers sprayed with non-stick.

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Grilled Shrimp Coated with Garlic and Herbs